Chermoula Barbecued Chicken Halibut

Small halibut weighing 2-3 kg makes a tasty and impressive meal when entertaining in or outdoors. Wrapping the halibut in foil protects from the heat and retains the moisture in the fish (halibut has a tendency to be dry when it has been cooked too long). This recipe also works well when the fish is cooked in the oven.

Wine Recommendation: try a light red slightly chilled wine from the South of France. See
The
Mixed Case for details.

Portions: 4-6 Portions

Preparation: 15 minutes

Cooking: 30-40 minutes

Ingredients

Ingredients

1 chicken halibut (2-3kg)

1 garlic clove

sprig of parsley

Cheremoula

3 tbsp flat leaf parsley, roughly chopped

3 tbsp coriander, roughly chopped

2 garlic cloves, finely chopped

1 tsp paprika or smoked paprika

juice and zest of half a lemon

4 tbsp olive oil

generous pinch of maldon salt

To Serve

pilaf rice

and/or salad

lemon wedges

Method

Halibut: Trim the fins and tail of the halibut. Rinse the fish in cold water and dry with kitchen paper.

Chermoulata: Place all the ingredients in a food processor and blend briefly to a rough puree.

To Cook: Heat a barbecue to a medium heat. Make four to five slits across each side of the halibut. Rub the chermoulata mix into the fish, pushing it into the cuts. Place the garlic, thyme and parsley in the cavity of the fish. Place the fish on a large sheet of foil and wrap it well. Place the fish on the barbecue and cook for 30-40 minutes turning it halfway through cooking. The fish is cooked when the flesh is opaque.

To Serve: Serve the fish at the table accompanied with pilaf rice and or a salad and lemon wedges,